Place all the ingredients in a bowl or 2 cup glass measuring cup and whisk until combined.

Place the chicken in a zip top gallon size baggie and pour the marinade over the chicken.

Zip the baggie closed and squish it around to distribute the marinade. I double bag it just to be safe.

Place in the refrigerator and let marinate overnight or up to a couple of days. Turn the bag over every 8 hours.

Preheat barbecue to 375 degrees and place the chicken on the grill. Cook 4-5 minutes per side for thin cut breasts and longer for dark meat. Use a meat thermometer to check the internal temperature. Chicken must be cooked to an internal temperature of 165 degrees to be safe.

Grill with the lid closed.

When the chicken is cooked through remove to a platter and let sit for a few minutes before cutting.